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Hey darlings, again, I know it’s not Tuesday, but shit needs to be done on this blog.

As you will now notice, I’m starting a new Tuesday called Tequila Tuesday.

So I’m thinking of educating people on different types of Alcohol on these days, where they come from, what they are made of etc. I made the stupid mistake (while intoxicated, obviously) of telling people that Vodka is made out of water.

*crickets*

Yea, I dunno where I got that either.

So what is every popular alcohol (well the ones I know of) made of?

Courtesy of Wikipedia, I managed to find a few:

Vodka is a distilled beverage composed primarily of water (HA!! I was RIGHT! Fuck you!) and ethanol, sometimes with traces of impurities and flavorings. Vodka is made by the distillation of fermented substances such as grains, potatoes, or sometimes fruits or sugar.

Tequila is a distilled beverage made from the blue agave plant, primarily in the area surrounding the city of Tequila, 65 kilometres (40 mi) northwest of Guadalajara, and in the highlands (Los Altos) of the western Mexican state of Jalisco.

Cane is either of two genera of tall, perennial grasses with flexible, woody stalks from the family Poaceae, that grow throughout the world. The genera include species of bamboo. The genus Arundo is native from the Mediterranean region to the Far East. Arundinaria is found in the New World. Cane commonly grows in large riparian stands known as canebrakes, found in toponyms throughout the Southern and Far Western United States; they are much like the tules of California.

Whisky or whiskey is a type of distilled alcoholic beverage made from fermented grain mash. Different grains are used for different varieties, including barley, malted barley, rye, malted rye, wheat, and corn. Whisky is typically aged in wooden casks, made generally of charred white oak. Whisky is a strictly regulated spirit worldwide with many classes and types. The typical unifying characteristics of the different classes and types are the fermentation of grains, distillation, and aging in wooden barrels.

Brandy is a spirit produced by distilling wine. Brandy generally contains 35–60% alcohol by volume (70–120 US proof) and is typically taken as an after-dinner drink. Some brandies are aged in wooden casks, while some are simply coloured with caramel colouring to imitate the effect of such aging (and some brandies are produced using a combination of both aging and colouring).

Wine is an alcoholic beverage made from fermented grapes or other fruits. The natural chemical balance of grapes lets them ferment without the addition of sugars, acids, enzymes, water, or other nutrients. Yeast consumes the sugars in the grapes and converts them into alcohol. Different varieties of grapes and strains of yeasts produce different types of wine. The well-known variations result from the very complex interactions between the biochemical development of the fruit, reactions involved in fermentation, and human intervention in the overall process. The final product may contain tens of thousands of chemical compounds in amounts varying from a few percent to a few parts per billion.

Moonshine (In South Africa known as Mampoer), also known as white lightning, mountain dew, hooch or Tennessee white whiskey, is a high-proof distilled spirit, generally produced illicitly. The word is believed to derive from the term “moonrakers” used for early English smugglers and the clandestine (i.e., by the light of the moon) nature of the operations of illegal Appalachian distillers who produced and distributed whiskey.

Gin is a spirit which derives its predominant flavour from juniper berries (Juniperus communis). From its earliest beginnings in the Middle Ages, gin has evolved over the course of a millennium from a herbal medicine to an object of commerce in the spirits industry. Today, the gin category is one of the most popular and widely distributed range of spirits, and is represented by products of various origins, styles, and flavor profiles that all revolve around juniper as a common ingredient.

Beer is an alcoholic beverage produced by the saccharification of starch and fermentation of the resulting sugar. The starch and saccharification enzymes are often derived from malted cereal grains, most commonly malted barley and malted wheat.[1] Most beer is also flavoured with hops, which add bitterness and act as a natural preservative, though other flavourings such as herbs or fruit may occasionally be included. The preparation of beer is called brewing. Beer is the world’s most widely consumed alcoholic beverage; it is the third-most popular drink overall, after water and tea. It is thought by some to be the oldest fermented beverage.

And my darlings, there you have it. So next time you play General Knowledge or just think you’re super clever when intoxicated, let this post stay with you.

Author Of This Madness

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